Almond Free Lemon-Dill Baked Salmon
Bright, citrusy, and fragrant with fresh dill, this baked salmon is the kind of weeknight dinner that feels far more impressive than the effort it requires. A simple marinade of olive oil, lemon juice, lemon zest, garlic, and chopped dill gets whisked together and spooned right over the fillets, letting all those flavors sink in before the fish ever hits the oven. A touch of ground turmeric adds a subtle warmth and a gorgeous golden hue that makes the finished dish look almost too pretty to eat. Tree nut allergies can make restaurant fish dishes a gamble — hidden almond crusts and nut-based sauces show up more often than you'd expect — but every single ingredient here is straightforward and easy to verify. The salmon bakes at 400°F until it's perfectly opaque and flakes at the gentlest press of a fork, with lemon rounds roasting alongside to deepen that citrus note. Finished with a few fresh dill sprigs, it's clean, vibrant, and genuinely satisfying on its own or alongside your favorite sides.
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Learn more →Ingredients
4 servings
- 4 salmon fillets (6 oz each), skin-on
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 3 garlic cloves, minced
- 2 tbsp fresh dill, chopped
- ½ tsp ground turmeric
- ½ tsp black pepper, freshly ground
- ¾ tsp kosher salt
For serving
- 1 lemon, thinly sliced into rounds
- fresh dill sprigs, for serving (optional)
Instructions
- 1
Heat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper or foil.
- 2
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped dill, turmeric, black pepper, and salt until combined.
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